Her-Bivore Blog

Rosemary Sweet Potato Fries

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Rosemary Sweet Potato Fries

Chips are my weakness, just as I'm sure they are many other vegan's weaknesses.

In fact, when people say "oh wow! You're vegan? You must be so healthy", the reason why I laugh is probably because almost instantaneously, fries come to mind. With all the vegan options available nowadays, it's easy to forget all those times I found myself in a restaurant where the only two things I could order that we’re vegan were fies and alcohol…

As delicious as fries are, something we just need a bit of a change, and that's where sweet potato takes the spotlight,

They're healthier, and if you limit your use of oil and dont deep fry, these definitely count towards your five-a-day too! If you’re like me and you like skinny fries, follow this recipe exactly, but if you want thicker cut oven style chips or even wedges, just cut your sweet potatoes thicker. You’ll need to cook them for a little longer but they’ll still come out deliciously crispy on the outlight and delicately fluffy on the inside.

I absolutely love this combination of flavour from the herbs and spices, but if you have something else in mind we’d love to hear about it in the comments below. You can keep them plain if you prefer, just season with sea salt and cracked black pepper instead.





Yield: 4 potions as a side or 2 as a snack

Total Time: 30 minutes


  • 2 large sweet potatoes

  • A few good sprigs of rosemary

  • 2tbsp cornflour

  • 1tbsp oil

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • Salt to taste


  1. Preheat your oven to 210c. Peel your sweet potatoes and cut them into fries, then leave to soak in a bowl of cold water for one hour.

  2. Drain your sweet potato and pat dry using a clean kitchen towel. In a bowl toss your fries in the cornflour, then add the paprika, garlic, oil and pepper.

  3. Toss your sweet potato fries in your oil mix, and then lay out on a tray, top with your rosemary and bake  for 15 minutes, then turn over and bake for another 10 minutes. Salt to taste and serve!



What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.


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Written by Amy Northwood
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore